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Shell-fish Soup
From Harper's cook book encyclopædia, 1902
Serves 4
Use various small shellfish available in the market.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (29 nutrients)
Calories2.8 kcal
Protein0.2 g
Carbohydrates0.5 g
Fiber0.1 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0.3 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium8.8 mg
Calcium0.5 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Water5.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 423. The excerpt below is the record exactly as published.
Shell-fish Soup. — Put into a stew- pan some olive oil (half a table- spoonful for each person) and a very little garlic finely chopped. When the garlic is well fried add some tomato sauce (half a table-spoonful for each person) ; then put in your shell - fish (all sorts of small shell- fish, clams, shrimp, even mussels, etc., such as the market offers), well washed and brushed beforehand. Now add a spoonful of consomme for each person, a few cloves, and a little nutmeg
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